I saw this dish mentioned on Celebrity Masterchef recently as Janet Street Porter made it one week, I wasn't particularly paying attention at the time but made a mental note to have a go at making it myself. Beetroot is one of my favourite veggies and risotto is a firm favourite dish here,
Have a great halloweeeeeeeeeennnn!
a bunch of fresh beetroot - washed and tops removed
large knob of butter
1 clove garlic
400g aborio rice
a dash of white wine
1 pint (min) chicken stock
1. Start by roasting the beetroot; after washing and removing the tops sprinkle with sea salt and drizzle with olive oil, wrap in foil and roast in the oven for at least an hour and a half at 180C fan (maybe more if your beetroots are big)2. When the beetroots are tender, peel them (you might want to wear gloves for this unless you want pink hands!). Put them into a deep dish or jug and use a hand blender to puree the cooked beets.
3. Make the risotto by melting the knob of butter in a heavy based pan over a moderate heat add the chopped shallots and lower the heat and sweat the shallots in the butter.
4. Add the risotto rice, and glaze it so it is coated in the buttery shallot mixture.
5. Add a glug of white wine to the rice. Start to add ladles of the golden chicken stock, one ladle at a time until the rice absorbs it all and then add another. Keep adding the stock until the rice is cooked. You will need to stay with the risotto to keep an eye on it and to keep stirring it.
5. Once the rice is cooked, add the beetroot puree and mix together, add a big handful of the grated Parmigiano Reggiano cheese. Stir this through the risotto. DON'T ADD TOO MUCH CHEESE OR YOUR RISOTTO WILL TURN PINK!
6. To serve, add ladles of the cooked risotto to a warm plate. Finish with chopped parsley, adorn yourself with a long black cape and a pair of fangs!
Tuck in vampires!